Sopa Azteca with Lentils
with tortilla chips / avocados

Name: Sopa Azteca with Lentils
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 1 Bell peppers, any color, chopped; 12 oz Carrots, cubed; 4 cloves Garlic, chopped; 1 Avocados, diced; 1 Limes, wedges; 2 Tbsp Cilantro, chopped; 1 Tbsp Oil, cooking; 2 tsp Chili powder; 2 tsp Cumin; 1 tsp Salt; 4 cups Stock, any type; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 Tbsp Adobo sauce (from a can of chipotles in adobo); 1/3 cup Lentils, red and uncooked (sub pre-cooked lentils; triple the amount of uncooked lentils listed); 1 cup Corn, frozen; 2 cups Tortilla chips, crushed (plus more for serving); 1/2 cup Sour cream

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A blend of spices and some smoky adobo sauce give this soup great flavor, but it's the fact that you ladle the finished soup over crushed tortilla chips that makes it truly unique. The tortilla chips will soften to give the soup body and flavor, but feel free to add some more on top for crunch.

Ingredients

Metric

Servings:

Sopa Azteca with Lentils:

Onions, medium - 1 , chopped
Bell peppers, any color - 1 , chopped
Carrots - 12 oz , cubed
Garlic - 4 cloves , chopped
Avocados - 1 , diced
Limes - 1 , wedges
Cilantro - 2 Tbsp , chopped
Oil, cooking - 1 Tbsp
Chili powder - 2 tsp
Cumin - 2 tsp
Salt - 1 tsp
Stock, any type - 4 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Adobo sauce - 1 Tbsp (from a can of chipotles in adobo)
Lentils, red and uncooked - 1/3 cup (sub pre-cooked lentils; triple the amount of uncooked lentils listed)
Corn, frozen - 1 cup
Tortilla chips - 2 cups , crushed (plus more for serving)
Sour cream - 1/2 cup

Prep

Onions / Bell peppers / Carrots / Garlic - Prep as directed. Combine onions, peppers, and carrots. Store garlic separately. (Can be done up to 3 days ahead)
Avocados / Limes / Cilantro - Prep as directed. Divide into serving bowls.

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Make

Heat a Dutch oven over medium-high heat. Add oil and then onions, bell peppers, and carrots. Saute until vegetables are starting to soften, 3 to 4 minutes.
Add chili powder, cumin, salt, and garlic. Saute for 1 minute more.
Add stock, tomatoes (including liquid), and adobo sauce. Bring to a simmer. If using raw lentils add them now (wait if using pre-cooked lentils).
Simmer soup for 5 to 6 minutes to let flavors come together. (If you added raw lentils, continue simmering with the lid on until lentils are tender, 15 to 20 minutes total.)
Stir in corn and lentils (if using pre-cooked) and continue cooking until everything is warmed through. Taste and season with some salt and pepper. Add some hot sauce (not in ingredients list) if you’d like the soup spicier.
Crush tortilla chips and divide between serving bowls. Ladle soup over top of crushed chips (give the soup a stir to mix the tortilla chips in).
Serve soup with avocados, limes, cilantro, sour cream, and extra tortilla chips to be added at the table. Enjoy!

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